Quick Ground Beef Philly Cheesesteak Sandwiches

These ground beef philly cheesesteaks are a fast and affordable alternative to the traditional steak version. They use one pan for easy cleanup and are perfect for busy weeknights.

List of ingredients

• 2 lbs ground beef – lean options are recommended to reduce excess grease.
• 1 green bell pepper – chopped into small pieces.
• 1 sweet yellow onion – chopped into small pieces.
• 6 oz provolone cheese – diced or sliced, with more available for topping.
• 4 oz cream cheese – softened to ensure smooth melting.
• 2 tbsp milk – helps create a creamy consistency for the cheese sauce.
• 1.5 tsp garlic powder – for aromatic flavor.
• 1.5 tsp salt – to enhance all the savory notes.
• 1/2 tsp ground pepper – for a subtle spicy kick.
• 1/2 tsp onion powder – adds depth to the meat mixture.
• 6 sub rolls – 6 inches each, ideally hoagie style.
• Fresh parsley – chopped for a fresh garnish.

step-by-step instructions

1. Brown the meat and vegetables: Heat a large skillet over high heat. Add the ground beef, chopped onions, and chopped bell peppers. Cook until the beef is fully browned and the vegetables have softened. Drain all excess fat and juices from the pan.
2. Create the cheesy filling: Dice the provolone cheese. Add the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper to the beef mixture. Stir constantly and simmer for 3-4 minutes until the cheeses are melted and gooey, then remove the pan from the heat.
3. Assemble the sandwiches: Split the sub rolls in half. Spoon a generous portion of the cheesy ground beef filling into each roll.
4. Melt additional cheese: For an optional step, place additional slices of provolone on top of the filling. Place the assembled sandwiches in the oven under the broiler for 2-3 minutes until the cheese is bubbly and melted.
5. Finish and serve: Garnish the sandwiches with freshly chopped parsley. Serve immediately while hot.

Meat Selection and Preparation

Choosing Lean Ground Beef

Using a leaner ground beef, such as 93% lean, is highly recommended for this recipe. Leaner meat shrinks less during the cooking process, providing a higher yield of meat per serving. It also reduces the amount of liquid fat that needs to be drained before adding the cheese.

Utilizing a High-Sided Skillet

Because this recipe uses two pounds of meat along with vegetables, a wide, high-sided skillet is essential. A larger surface area allows the beef to brown more effectively rather than steaming in its own juices. High sides prevent the ingredients from splashing over the edges of the pan during the stirring process.

Draining Excess Fat Thoroughly

It is important to drain the fat and juices from the skillet before mixing in the cream cheese and milk. If too much grease remains, the cheese sauce will separate and become oily. Use a spoon or a colander to ensure the meat is relatively dry before proceeding to the simmering step.

Bread and Bun Strategies

Selecting the Right Hoagie Rolls

The ideal bread for these sandwiches is a traditional hoagie or sub roll. Look for rolls that have a slightly crisp exterior to hold the weight of the heavy filling. A fluffy interior is necessary to absorb some of the creamy cheese sauce without becoming soggy.

Steaming Buns for Softness

If you prefer a softer, deli-style bun, you can steam the rolls quickly. Wrap the split rolls in a damp paper towel and microwave them for 15 to 20 seconds. This process hydrates the bread, making it warm and tender.

Toasting Buns for Texture

For those who prefer a crunch, toast the rolls on a stovetop griddle with a small amount of butter. Alternatively, place them in the oven for a few minutes before filling. Toasting creates a barrier that prevents the filling from soaking into the bread too quickly.

Cheese and Flavor Enhancements

Using Alternative Cheese Types

While provolone is traditional, you can substitute it with other melting cheeses. American cheese, sharp cheddar, or Swiss are all viable options. If using a harder cheese like sharp cheddar, grate it finely to ensure it melts evenly into the ground beef.

Adding Spicy Elements

To add heat to the sandwiches, incorporate chopped jalapenos or pickled spicy peppers. Add these to the skillet while the ground beef is browning so the flavors integrate. About a quarter cup of chopped pickled peppers provides a tangy and spicy contrast to the rich cheese.

Substituting Ground Chicken

This recipe can be adapted for those who prefer poultry by using two pounds of ground chicken. Follow the same cooking method, though you may need to add a tablespoon of oil to the pan since ground chicken is leaner than beef. The cheese and seasoning profile remains the same.

Cooking Tips for Optimal Texture

Ensuring Cream Cheese is Fully Softened

Softening the cream cheese to room temperature is critical for a smooth sauce. If the cream cheese is cold, it may clump together and create pockets of unmixed cheese in the meat. You can soften it quickly in the microwave for 10-15 seconds if necessary.

Simmering the Mixture Correctly

Simmer the beef and cheese mixture for only 3-4 minutes. Overcooking the cheese after it has melted can cause the dairy to break or become grainy. Remove the skillet from the heat as soon as the sauce is glossy and well-combined.

Broiling for a Professional Finish

Broiling the assembled sandwiches adds a layer of caramelized cheese on top. Keep a close eye on the oven, as the broiler can burn the edges of the bread quickly. Two to three minutes is usually sufficient to melt the top slice of provolone.

Storage and Reheating Instructions

Refrigerating Leftovers

Store any leftover beef filling in an airtight container in the refrigerator. It will remain fresh and safe to eat for 3 to 4 days. Keep the filling separate from the bread to prevent the rolls from becoming soggy during storage.

Freezing the Filling

The cooked beef and vegetable mixture can be frozen for up to one month. Allow the mixture to cool completely before transferring it to a freezer-safe bag or container. Thaw the filling in the refrigerator for 24 to 48 hours before reheating.

Microwave Reheating Method

To reheat the filling in the microwave, place a portion in a microwave-safe bowl. Heat in 30-second increments, stirring between each session, until the mixture is hot and the cheese is melted again. Add the filling to a fresh roll for the best results.

Oven Reheating Method

For a better texture, reheat the filling in a small skillet over medium-low heat. Alternatively, place the assembled sandwich in an oven covered with tin foil. Heat at 350°F until the filling is warmed through and the bread is toasted.

Creative Ways to Use Leftovers

Philly Cheesesteak Eggrolls

Spoon cold leftover filling into egg roll wrappers. Roll and seal them tightly with a bit of water. Fry them in a skillet with one inch of hot oil until crispy, or bake at 425°F for 15 minutes after spraying with oil.

Philly Cheesesteak Pizza

Brush a pre-baked pizza crust with olive oil and minced garlic. Spread the leftover beef mixture across the dough and top with two cups of shredded mozzarella. Bake according to the crust instructions until the cheese is golden brown.

Philly Cheesesteak Stuffed Peppers

Cut bell peppers in half and remove the seeds. Fill the cavities with the leftover beef mixture and place them in a baking dish with half a cup of water. Cover with foil and bake at 350°F for 20-30 minutes, then top with provolone and bake for 5 more minutes.

Philly Cheesesteak Quesadillas

Place the leftover filling and extra provolone cheese inside flour tortillas. Brown both sides in a preheated pan until the tortilla is crisp and the cheese has melted. Slice into wedges and serve with dipping sauces.

Philly Cheesesteak Nachos

Spread tortilla chips on a baking sheet and top them with the beef mixture. Add diced tomatoes and pickled peppers, then cover with provolone slices. Bake at 350°F for 10-15 minutes until the cheese is fully melted.

Meal Prep Strategies

Advance Vegetable Preparation

To save time on cooking nights, chop the green bell peppers and sweet onions in advance. Store them together in a sealed container in the refrigerator. This allows you to dump them directly into the skillet with the beef.

Pre-measuring Dry Seasonings

Combine the garlic powder, onion powder, salt, and ground pepper in a small bowl before you start cooking. Having a pre-measured seasoning blend prevents you from forgetting an ingredient while managing the heat of the skillet.

Batch Cooking the Filling

You can cook a double batch of the beef filling and store it in portions. Since the filling freezes well, you can have multiple meals ready to go. Simply warm the desired portion and scoop it into a fresh roll whenever you need a quick meal.

Recommended Serving Suggestions

Brown Butter Broccoli

Sauté fresh broccoli florets in brown butter for a nutty and savory side dish. The bitterness of the broccoli cuts through the richness of the cheesy beef. This provides a balanced nutritional profile to the meal.

Garlic Smashed Potatoes

Boil small potatoes until tender, smash them flat, and roast them with garlic and olive oil. The crispy edges of the potatoes complement the soft texture of the sub rolls. Serve them hot alongside the sandwiches.

Baked Potato Wedges

Cut potatoes into thick wedges and toss them with paprika, salt, and oil. Bake them in the oven until golden and crisp. These serve as a homemade alternative to French fries that pairs perfectly with philly cheesesteaks.

Corn on the Cob

Prepare corn on the cob using a slow cooker or instant pot for a juicy side. The natural sweetness of the corn balances the salty and savory flavors of the provolone and ground beef.

Italian House Salad

Serve a crisp salad with lettuce, cucumbers, tomatoes, and a zesty Italian dressing. The acidity of the vinaigrette helps cleanse the palate between bites of the rich, cheesy sandwich.

Parmesan Roasted Cauliflower

Toss cauliflower florets in olive oil and grated Parmesan cheese before roasting. Bake until the edges are charred and the cheese is crisp. This is an excellent way to add more vegetables to the dinner table.

Frequently Asked Questions

What meat is in a traditional Philly cheesesteak?

Traditional Philly cheesesteaks are made with very thinly sliced rib-eye steak. This recipe uses ground beef as a more affordable and faster alternative that mimics the classic flavor profile.

What is the best bread for a Philly cheesesteak?

The most authentic choice is a hoagie roll, specifically those with a crisp crust and a dense but soft interior. Any sub-style roll that can support a heavy, moist filling without falling apart will work.

Can I use different cheeses?

Yes, you can use any melting cheese you prefer. While provolone is the standard for this recipe, American cheese, cheddar, or Swiss are all excellent substitutes depending on your flavor preference.

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